Healthy Eating

Hello Readers, today I’ll be taking us down to another dish called “Spicy Thai Noodles”. This is a dish originated and eaten by the people of Thailand located in the continent of Asia.

One of the reason I love these noodles is that they use regular pasta.  No special noodles to use, just plain ol’ linguine, fettuccine, or spaghetti.

Now sit back relax while I take you on a ride through this mouth savory dish.

RECIPES FOR THE NOODLES

i) Kosher salt

ii) Noodles 1 pound (preferable, Linguine Pasta)

iii) Sesame oil (2 teaspoon)

iv) 2 cloves garlic (washed and minced)

v) 2 teaspoons fresh ginger (peel, wash and grate)

vii)  ¼ cup soy sauce (light)

vii)  3 Thai chiles (well seeded, cut to any length)

viii) 4 Chicken breasts (cut in bite size and well washed)

RECIPES FOR DRESSING

i) ½ cup creamy peanut butter

ii) 1 tablespoon fresh ginger (peel, wash and grate)

iii) 2 cloves garlic (washed and minced)

vi) 3 tablespoons sugar

vii) 1 teaspoon Chile oil

viii) ¼ cup rice vinegar

ix) 3 tablespoons soy sauce

x)  2 tablespoons sesame oil

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Food, Healthy Eating, Soup

PEANUT STEW

 

If you’re new to African Peanut Stew, try this recipe. It’s extremely easy to make

Peanut soup or groundnut soup is a soup made from peanuts, often with various other ingredients. It is a staple of African cuisine but is also eaten in East Asia, the United States and other areas around the world.

Sweet potatoes are added to the mix to help thicken the broth. Also, you’ll add fresh chopped collard greens to get extra flavour and super nutrients.

RECIPES

i) 1 Quarter chicken stock

ii) 1 Cup peanut butter

iii) 1 cup roasted peanuts

iv) 1 Tablespoon grounded coriander

v) Cayenne (to taste)

vi) Salt (to taste)

vii. ½ cup cilantro (well chopped)

viii. 3 pounds chicken legs, thighs and wings

ix) 3 Tablespoon vegetable oil

x) 1 large white onion, (washed and sliced)

xii. 3-inch piece of ginger (peeled, wash and minced)

xiii. 6 garlic cloves, chopped roughly

xiv. 3 Pounds sweet potatoes, peeled and cut into chunks

xv) 1 ½ Ounce Crushed tomatoes

xvi. Black pepper (to taste)

PROCEDURES

  1. Brown the chicken by heating the vegetable oil in a large saucepan, set over medium-high heat. Salt the chicken pieces pat them dry and brown them in the oil. (Don’t crowd the pot, do this in batches) Set the chicken pieces aside when brown.
  2. Sauté the vegetables and the onions in the oil for 3 minutes, stir often and scrape any browned bits off the bottom of the pan. Add ginger and garlic and sauté for another 1 minutes, then add the sweet potatoes and stir to combine.
  3. Cook the stew by adding the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne together and stir very well to combine. Bring to a simmer and taste, add any recipe that is needed. Cover the pan and simmer gently for 60 minutes or until the chicken easily falls off the bone and the sweet potatoes are tender.

4 De-bone the chicken that has bones in it. Remove the other chicken pieces and set them in a clean bowl to cool. When it’s cool enough, chop/shred it and add it back to the saucepan. Taste to know if the seasonings such as the salt and cayenne are to taste, if not add them to taste alongside much black pepper.

  1. Now is the time to stir in the cilantro, allow simmering. Serve with steamed rice or anything of your choice.

 

 

 

 

 

Chop, Dessert, Food, Healthy Eating

GRILLED PRAWN SUYA SALAD

Suya is a very popular street food in the region of Nigeria and other West African countries. It’s usually chicken beef or other meats well seasoned with spices and fire grilled or so to say.

I can remember the day i went out with my cousin to get something and then found this mouth savory dish, oh my! i wish you were there to see it, i couldn’t help myself, here was I standing there and admiring it and they really got me hooked! Yes it did. I bought it and thought of how to prepare it one day all by myself. And oh yesssss! The day finally came, now i’m happy i can make it all by myself. so i decided to share it with you all. Without wasting much of your time, sit tight while i proceed.

Next to a bar, is usually a suya stand. That’s a good and ideal business strategy for local suya vendors. With drinks flowing, so does traffic to the suya stand. It has that perfect heat to clear that unwanted hangover.

RECIPES FOR THE SUYA

i. Shrimps (peeled and De-veined

ii. 1 Tablespoon Suya pepper

iii.  onion powder

iv. 2 Tablespoon garlic infused olive oil

v. 4 bamboo skewers

RECIPES FOR THE VINAIGRETTE

i. 3 tablespoons olive oil

ii. 1 Tablespoons honey balsamic vinegar (or vinegar of your choice)

iii. 1 Tablespoon minced parsley

iv. 1 Teaspoon minced garlic

v. 1 teaspoon stone ground mustard

vi. Pinch of salt (kosher)

vii. Freshly ground black pepper (little amount)

RECIPES FOR THE SALAD

i. mixed greens (Such as Cabbage and Lettuce)

ii. Couscous (cook as directed)

iii. Frozen Sweet Corn

iv. 3 Plum Tomato

v. 1 bulb Cucumber

Read More at my new site: http://www.foodieafricana.com/grilled-prawn-suya-salad/

 

Foodie Update

The Food Standards Agency has published updated advice on how safe it is to eat raw eggs.

Health experts claim it is now safe for pregnant women, children and infants to eat raw eggs, or foods containing them.

This updated advice, which is based on scientific evidence, will please many women who have previously been told they couldn’t enjoy dishes including eggs benedict and cookie dough desserts.

Past belief was eating raw or lightly cooked eggs risked causing serious illness.

Heather Hancock, chairman of the Food Standards Agency, said: “It’s good news that now even vulnerable groups can safely eat UK eggs without needing to hard-boil them, so long as they bear the British Lion mark.

Read more at our new site: http://www.foodieafricana.com/foodie-update-safe-eat-raw-eggs/

Foodie Update

FOODIE UPDATE (World Food Day: Everyone should embrace farming)

The Secretary, Agricultural and Rural Development Secretariat in the FCT, Mr Stanley Nzekwe, has urged residents to be actively involved in agriculture activities to ensure food security.
Nzekwe spoke in a briefing with newsmen on Sunday in Abuja as part of closing activities marking this year’s World Food Day.

According to him, active engagement in agriculture activity will help to cushion the effect of food insufficiency.
The theme of 2017 World Food Day is “Change the Future of Migration: Invest in Food Security and Rural Development.” The secretary noted that the whole essence of life revolved around food and shelter.
He said “this year’s World Food Day was anchored around President Muhammadu Buhari’s promise to Nigerians about self-sufficiency in food production and the call on us to feed ourselves.
“So, I am urging FCT residents and indeed the entire Nigerians to know that whatever you do in life is geared toward feeding your stomach.

Read More at http://www.foodieafricana.com/foodie-update-world-food-day-everyone-embrace-farming/

Dessert, Food, Healthy Eating

SHABBAT FISH (MOROCCAN FISH)

Hello Readers, I welcome you all to this
wonderful site.

Today I will be taking us to the Northern part
of Africa, Morocco to be
specific. The cuisine you are about to learn is
called “Shabbat
Fish”.

Moroccan cuisine is influenced by Morocco’s
interactions and exchanges with
other cultures and nations over the centuries.
Moroccan cuisine is typically a mix of Arabic, Andalusia, Berber and Mediterranean cuisines
with a slight European and Sub-Saharan
influence.

Morocco produces a large range of
Mediterranean fruits and vegetables and
even some tropical ones. Common meats
include beef, goat, mutton and lamb,
chicken and seafood, which serve as a base
for the cuisine. Characteristic flavourings include lemon pickle, argan oil, cold-pressed, unrefined olive
oil and dried fruits. Mediterranean Cuisine in general, the staple ingredients include wheat, which is used for bread and couscous, and olive oil, the third Mediterranean staple, the grape, is eaten as a
dessert, though a certain amount of wine is made.

For The Complete Article Visit The Link To Our New Website Below

http://www.foodieafricana.com/shabbat-fish-moroccan-fish

Foodie Update, Healthy Eating

FOODIE UPDATE (Is Beef Processing Future a Meatless One?)

There’s a new burger in town, and the folks at Impossible Foods think that it’s the future of meat.

The California-based food business has announced that its Oakland plant is now online, marking the burgeoning company’s first large scale plant operation. After it ramps up, Impossible says the factory will have the capacity to churn out a million pounds of meat per month. But it’s not just any meat – these burgers are plant-based, and the company is betting 68,000 square feet on their success.

The Impossible Burger is being touted as the first plant-based “burger” that accurately emulates the flavours, textures, and aromas of real grilled hamburger meat. But the big difference is in its sustainability: Impossible’s website says that, compared to cows, their burger uses “95% less land, 74% less water, and creates 87% fewer greenhouse gas emissions.” The company hopes to create an alternative burger that relies on fewer resources but also uses science to make it “bleed” like real meat.

Follow this link for the full version of this  update

http://www.foodieafricana.com/2017/09/foodie-update-beef-processing-future-meatless-one/

Foodie Update, Healthy Eating

FOODIE UPDATE (Bird Flu Spreads)

Bird flu has continued to spread in South Africa as more cases of the outbreak were recorded in six of the nine provinces, authorities said on Sunday.

To date, more than 600,000 birds have been culled, according to the Department of Agriculture, Forestry and Fisheries (DAFF).

The recent outbreaks of the highly pathogenic avian influenza (HPAI) H5N8 virus have sent shock waves through the poultry industry in South Africa after it was first detected in June.

South Africa had never reported an outbreak of bird flu before.

TO GET  A COMPLETE DETAIL OF THIS UPDATE VISIT THIS BELOW

http://www.foodieafricana.com/2017/09/foodie-update-bird-flu-spreads/

 

Foodie Update, Healthy Eating

MEAT SELLERS AND FORMALIN

I do not know how many of you received this message from a purportedly good Samaritan that meat sellers now use formalin to repel flies from meat. The message advised consumers to patronise butchers with flies around their meat as that is a clear sign of formalin-free meat.

According to the message on the social media, “People are using formalin, the chemical used to preserve dead bodies in preserving meat as it keeps flies away. When I asked a pharmacist, Capt. Kenneth, remember of UPDF, he said it is possible.”

Continuing, “This is a national public health issue. After my friend’s wife lost a baby through miscarriage and investigations showed the presence of formalin in her blood. When consumed, formalin goes to the liver and destroys it.”

Appealing to consumers, the author in the message stated, “Please, people of God, this is serious. When you go to buy meat, go to a butcher that has flies around. Use this as the only way to confirm that there is no formalin present. If the meat is without flies, what is keeping them away is formalin. Be informed. Share this information please and save life.”

For the complete article on this post kindly visit our new website by following the link below.

MEAT SELLERS AND FORMALINhttp://www.foodieafricana.com/2017/09/meat-sellers-formalin/

Food

FISH AND POTATO PORRIDGE FOR KIDS

In today’s article, I will be discussing on how to make “Fish and Potato Porridge For Kid”
Why Potatoes Are Good For Kids
Compared to rice and pasta, potatoes gives you a bigger bang for your buck in terms of healthy nutrition, it contains Carbohydrates and it also helps both brains and bodies and is the main source of energy for growth and sports.
It has Vitamin B, Which helps your body put carbs to work, providing energy and staying healthy, Vitamin C Essential for healthy skin, bones and hair.

POTATOES ARE NOT FATTENING

Potatoes are naturally fat-free; it’s what you put on top of them that may need to be enjoyed in moderation.
If you’re looking for lower-cal, lower-fat potatoes recipes
POTATOES ARE SATIATING

Kids get hungry so fast, so they need quality foods that will help them feel full and provide the energy they need to keep going. This is where Potatoes comes in!
Therefore, Nutrients really play an important role in the development of our body. Without proper nutrient, it really becomes difficult for us to survive. Food rich in carbohydrates, proteins, vitamins and minerals is really necessary to be a part of the diet. A diet containing all the nutrients in the proper amount is known as a balanced diet.

WHY IS FISH GOOD FOR KIDS?
Fish has a lot of high-quality protein, iron, and minerals. Some varieties (like salmon, anchovies, and sardines) contain omega-3 fatty acids, which are good for heart health and developing brains. Some (like salmon) even contain vitamin D, which can be hard to get through food.
Fish is rich in protein, the nutrient the body needs to build strong healthy muscles and bones as well as to help repair the scrapes and scratches that are part and parcel of growing up. Protein is needed by every part of the body, skin, hair, nails, heart, lungs as well as muscles and it is a vital nutrient for healthy development. Children need to eat protein food at lunch and dinner and fish can be a very healthy choice for them.

For the full article, kindly visit the link below http://www.foodieafricana.com/2017/08/fish-potato-porridge-kids